PΟRK TENDERLOIN IN CITRUS TOMATO SAUCE
Recipe created by
INGREDIENTS (Serves 4)
500g Basmati rice
500g pork tenderloin cut into round slices, 1cm thick
100g green pepper, chopped
80g olive oil (plus some extra for the prepared meat)
200g onion sliced and halved
2 garlic cloves, peeled and halved
50g dry white wine
400g vegetable stock, no sodium
240g CITRUS tomato sauce
10 grs Parsley, finely chopped
8 grs Salt (Some salt to sprinkle on the prepared meat)
2 grs Ground pepper
METHOD
Place the sliced pork tenderloin in a dish and sprinkle with salt.
Pour a little of the additional olive oil into a non-stick frying pan, gently heat and sear the meat on both sides, until golden brown.
Take another saucepan, add the oil olive, heat gently and sauté the onion, garlic and peppers. When ready add the meat and pour over the wine. Allow the alcohol to evaporate.
Add the tomato sauce, wash out the jar with the vegetable stock and add that as well. Add salt and pepper and allow to cook for 10 minutes.
In another saucepan, prepare the rice in salted water. When ready, drain well and add to the meat. Mix well and add the parsley. Immediately remove from the heat.
Serve on individual plates with a pinch of dill.
TIP
Slightly undercook the rice as it will cook further when added to the meat.
